Is Trading of Portland is a seafood supplier with customers in the U.S. and Japan. Their positive outlook makes their services sought after by their clients.
ISF Regulation, or 10+2, requires customs brokers to submit advance cargo information with CBP before the shipment arrives at a US port. This information includes up to 10 data points.
Sea urchins have been around for 465 million years, surviving through numerous environmental changes to remain relevant in their ecosystems. Sea urchins are widely known as marine porcupines because their spines act similarly to porcupines’ quills when deterring hungry predators from attacking. Although some sea urchin species can pierce through the skin quickly, others can be picked up easily with your hand or gently carried along in their shell. They play an integral part in marine ecology by helping balance coral and algae relationships while providing food sources for other marine creatures.
Atchan Tamaki of ISF Trading Company in Portland was charged with violating federal wildlife trading laws by illegally importing sea urchins into the US from Canada under an unapproved supplier name and without proper permits. Tamaki admitted his guilt before the court and will serve time.
Tamaki used urchins for sushi preparation in Japan. According to his plea agreement, Tamaki agreed to pay $170,000 as restitution to the government for these urchins and refrain from importing seafood into the United States in the future.
Sea urchins live in colonies for specific purposes in nature. At mating time, both males and females release their sperm and eggs into the water, where they meet and fertilize when exposed to light; fertilized embryos then travel along currents toward kelp forests to attach themselves – helping the ecosystem balance itself over time. Thus sea urchins help ensure continued kelp growth while helping maintain the ecological equilibrium of the ecosystem.
The global sea urchin market is highly traditional, with Japan, Chile, and the US serving as primary harvesters of these creatures. Their supply has decreased recently due to overfishing, climate change, and disease outbreak.
Monkfish (Lophius americanus or Lophius piscatorius) may not win beauty pageants, but its tail meat is prized. Many compare its flavor and texture with lobsters. With oversized heads and wide mouths creating ambushes for shellfish and other sea creatures, monkfish ambush their prey by flicking their long filament protruding from their heads like fishing rods to capture prey from below.
Monkfish have an enormous head that takes up most of their body, featuring rows of needle-like teeth. Unlike many species of fish, monkfish do not swim but instead use their fins to “walk” across the ocean floor and hunt prey with finned feet – typically located in North Atlantic waters.
They have smooth, scaleless dark brown or olive green skin on their backs and white, whitish undersides; this allows them to change colors depending on their environment. Furthermore, these bottom dwellers spend most of their lives submerged beneath mud or ocean sediment layers.
Monkfish fishing in the United States primarily takes place in New England using gillnets and trawls, with Norway and Portugal also having commercial monkfish fisheries. According to NOAA ratings, this species is sustainably managed; however, it has been designated Critically Endangered elsewhere.
Though monkfish is not readily available fresh in the United States, its meat can still be purchased year-round frozen at specialty grocery stores and supermarket seafood counters. When shopping for frozen monkfish pieces, look for a firm, off-white hue. Avoid parts with dried blood on them, which could indicate it has become compromised over time.
Monkfish fillets should be juicy and have bright red blood when fresh, with an appealing but not overpowering fishy smell. Their firm meat should remain firm during cooking and won’t shrink when cut open; otherwise, it will feel dry and crumbly when touched.
Cod Fish Milts
Codfish milts (shirako) may not be on everyone’s sustainable eating bucket list, but codfish milts are an iconic Japanese delicacy. Dubbed “male caviar,” its sperm sacs are harvested during winter for use in dishes such as tempura-fried tempura, soup, and hot pot. Alaska Seafood Marketing Institute rep Akiko Yakata describes it as something “people love and are very passionate about,” adding: “But it may not be for everyone.”
Cod milt differs from its salmon counterpart in that it contains less oil and thus has a lighter texture, with higher protein and nucleoprotein concentrations. Used primarily as seasoning and supplement, as well as an ingredient for producing kamaboko fish paste, cod milt is widely utilized throughout Japanese cuisine – including vinegar-laced dishes, soup, and nabe dishes.
Tony Cadden of Edmonds-based independent fish broker Tattoosh Seafoods has long seen cod milt as an invaluable way to add value to otherwise uneaten fish. “The market for it right now is thriving,” says Tony, “and we sell frozen blocks for 40 pounds.”
He notes that it makes an economical alternative to more costly salmon roe and can be enjoyed with sushi rolls and ramen noodles. Furthermore, deep frying gives this treat an irresistibly crunchy crunchiness. He raves: “It has excellent crunch.
Cod milt is a delicious Japanese delicacy served with ponzu sauce, making it a favorite at Japanese izakayas, sushi bars, and markets. Instagram users often post beautiful plates of cod semen atop seaweed cones or garnished with grated daikon to showcase this popular meal.
According to Unisea, which processes cod milts for export, this seafood is prevalent across South Korea, China, and Japan. Last year alone, the company processed over 350,000 pounds worth $5.2 million of cod milts, making up approximately 10% of total sales revenue. Although cod milts is an impressive business venture for Unisea – they also sell monkfish liver and fresh sea urchins in the US – the company does not overestimate how much cod milt it can produce and only ships out when demand demands it does – exportations when request requires it does.
Matsutake mushrooms possess an intensely distinctive odor, described by Mushrooms Demystified author Jon Rosenblatt as “an unappetizing combination of red hots and dirty socks.” In Japan, Matsutake is revered as one of the finest winter mushrooms, often used to celebrate autumn festivities and usually collected and consumed by Samurai warriors during ancient battles. Today they continue being harvested in their natural state due to their medicinal and therapeutic qualities, making this an increasingly popular addition to traditional Chinese dishes as well as international cuisines around the globe.
Matsutake mushrooms have an exquisite flavor and aroma but can be challenging to find in nature. Most often found near pine or conifer trees in wooded areas, matsutakes have developed an intimate relationship with their hosts through mutualism. When searching for them in nature, it’s wise to consult a good field guide, such as Mushrooms of Western North America, to aid in identification.
Matsutake, originally native to Japan but now considered endangered due to deforestation, has since been commercially grown and harvested commercially in North America. Three species exist here; Tricholoma murrillianum, Tricholoma magnivelare, and Tricholoma mesoamericanum can grow here; Tricholoma magnivelare usually represents standard retail offerings.
Matsutake mushrooms can be cooked in various ways, but the most popular methods are roasting or grilling. They can also be added to broths with clear broths that include dashi. Sukiyaki is another popular nabemono-style one-pot dish featuring Matsutake. Matsutake is often served over rice; raw eating may even be possible! To reduce any spice or pungent effects when first starting.